Cauliflower Shawarma

Spiced cauliflower and onions with crispy chickpeas and herbed yogurt in a toasty pita!

Ingredients

• 1 head cauliflower, chopped

• 1 red onion, sliced

• 1 tabelspoon shawarma seasoning (see note)

• 1/2 cup greek yogurt

• 2 tabelspoons chopped herbs (I use dill, parsley, mint)

• 1 can chickpeas

• 2 teaspoons sumac

• 2 tablespoons olive oil

• 1/2 lemon, juiced

• pita or flatbread

Instructions

1. Heat oven to 375 degrees.

2. Heat olive oil in large skillet over medium heat. Add the cauliflower and onion to the skillet. Add the shawarma seasoning and toss to coat. Cook the cauliflower for about 15 minutes until tender.

3. While the cauliflower cooks make the crispy chickpeas. Drain and rinse the chickpeas. Add them to a sheet pan then toss with olive oil and sumac. Add to the oven and cook for about 10 minutes until crisp.

4. Mix the yogurt with herbs and lemon juice.

5. Make the perfect bite by adding a generous layer of yogurt, topped with cauliflower and chickpeas.

Note: Here’s my shawarma spice blend

1/4 cup ground cardamom, 2 tablespoons ground allspice, 2 tablespoons sumac, 1 ½ tablespoon granulated garlic, 1 tablespoon salt, 1 tablespoon ground pepper, 1 teaspoon chili powder, 1 teaspoon sugar

Takes 20 minutes

Serves 4